Lv5
1560 积分 2024-09-04 加入
Interfacial viscoelasticity and jamming of colloidal particles at fluid–fluid interfaces: a review
10天前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
18天前
已完结
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
1个月前
已完结
Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
1个月前
已完结
Double network hydrogel for tissue engineering
2个月前
已完结
Mussel‐Inspired Hemostatic Hydrogel Adhesive Formulated from a Gelatin‐Oxidized Dextrin Double Network
2个月前
已完结
SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
2个月前
已完结
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
2个月前
已完结
Soybean protein isolate/sodium alginate double-network hydrogels with high mechanical strength via synergistic cross-linking of imine and ionic bonds
2个月前
已完结
Regulating Association Strength between SPI and Pectin via Sodium Alginate: Ternary Composite Construction and Potential-Use Assessment
2个月前
已完结
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